Video: Just like Paris: Make garlicky mussels at home

Even if you can't go to Paris, you can at least eat like you're in the City of Light. Here, chef Jacques Haeringer of L'Auberge Chez François in Great Falls, Va., shares his recipes for mussels with garlic and herb butter, pepper steak with Roquefort cheese, and a citrus salad with ginger.

Preparation

To cook the mussels:

Clean the mussels individually under cold running water, scraping off any clinging barnacles or "beards." Discard any half-open shells or any unusually heavy ones, indicating internal grit. Wash in several changes of cold water, lifting out of the water so the sand stays in the bowl.

Place the shallots, wine, butter, chopped parsley, sprigs of thyme, pinch of salt, and about 3 turns of the pepper mill in a medium saucepan. Bring to a boil over high heat. Reduce and simmer for 3 to 4 minutes.

Add the mussels and turn up the flame to high. Bring to a boil, cover, and allow to cook for about 4 minutes or until all the mussels are open. Shake the pan of mussels once or twice while cooking.

Remove mussels from the saucepan with the aid of a slotted spoon and let cool. Mussels can be cooked ahead of time, and then set aside.

To prepare the garlic and herb butter:

Soften the butter at room temperature for 1 hour. Whip the butter and all the other ingredients together with an electric mixer or food processor, or with a wire whisk. Cover and refrigerate until ready to use.

To serve the mussels:

Butter a flameproof dish, just large enough to accommodate the mussels in a single layer. Dot each mussel with the garlic and herb butter and place under the broiler until the butter melts. Serve at once.

Preparation

Preheat the broiler. Lightly salt the strip steaks.

Combine the cracked peppercorns and coriander. Using the heel of your hand, firmly press the mixture into both sides of each steak.

Heat the butter and oil in a heavy skillet. When the butter begins to brown, add the steaks and cook over moderately high heat until they are browned on both sides. Allow 3 minutes per side for medium rare.

Remove steaks and place on a platter, keeping them warm while you prepare the sauce.

Wipe out the saucepan in which the steaks were prepared. Then put in the shallots, peppercorns, and wine, and place over high heat. Let the mixture reduce until it is almost dry. Add the Beef Sauce and bring to a boil. Remove from the heat and stir in the butter with a whisk. Add the garlic and lemon juice. Taste and adjust seasonings.

When ready to serve, place 1 tablespoon of cheese, broken into four or five pieces, on top of each steak.

Place the tenderloins under the broiler until the cheese begins to melt. Remove the steaks from the broiler and pour the sauce around them. Serve at once.

Serving Size

Recipe: Citrus salad with ginger

Jacques Haeringer

Ingredients

2 oranges

2 small grapefruit

1 banana

1 kiwi

1 teaspoon finely chopped ginger

2 tablespoons evaporated cane juice or sugar

Preparation

Using a sharp knife, cut away the outer rind and white membrane of both oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice banana and kiwi into ¼ inch rounds.

Place the prepared fruit in a bowl. Add the ginger and sweetener.

Allow to marinate in the refrigerator for at least ½ hour before serving.